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Oatmeal dark chocolate chunk cookies sitting on an antique baking tray with a small bowl of salt next to them.
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5 from 13 votes

Oatmeal Dark Chocolate Chunk Cookies

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 cookies
Calories 166kcal
Author Kristine Underwood

Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup brown sugar (light or dark, packed)
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp milk (any kind)
  • 3/4 cup flour (all-purpose, spooned and leveled)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon (up to 1 teaspoon, depending on how much you like)
  • 1 1/2 cups rolled oats (old-fashioned)
  • 4 oz dark chocolate (roughly chopped)

Instructions

  • Preheat oven to 350°F and line 3 baking sheets with parchment paper.
  • In a large bowl, cream butter, brown sugar, and sugar together with an electric mixer on medium speed, until smooth and light colored.
  • Add the egg, vanilla extract, and milk and mix just until combined.
  • In a separate bowl, whisk together the flour, baking soda, sea salt, and cinnamon.
  • Add the flour to the wet ingredients and mix until just combined, but don't overmix here because the dough will get mixed again when folding in the oats and chopped chocolate.
  • Using a rubber spatula or a large wooden spoon, fold in the rolled oats and chopped dark chocolate, until evenly mixed.
  • Using a 3 TBS cookie scoop, scoop dough onto lined baking sheets 2 inches apart.
  • Bake the cookies for 10-11 minutes, rotating halfway through. Cookies will be just done with the tops set, but they will not be brown.
  • Allow cookies to cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
Notes
  • The dough will be soft, but it should still hold its shape when scooped. If it feels too loose, let it sit for 10–15 minutes before baking. This will allow the oats to soak up some moisture and stiffen the dough.
  • Don’t wait for browning as a doneness cue. These are done when the tops are set. Overbaking will take away that soft center.
  • I like to use a baking bar and chop it up for more variation in each bite, but you can swap that out for your favorite chips if you’d prefer.
  • If your cookies are spreading more than you’d like or if you like thicker cookies, add 1–2 tablespoons of flour.
Nutrition
Serving: 1 cookie | Calories: 166kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 103mg | Potassium: 89mg | Fiber: 2g | Sugar: 10g | Vitamin A: 174IU | Vitamin C: 0.003mg | Calcium: 18mg | Iron: 1mg